Servings:
Yields four to six servings
Ingredients
- 1 15-ounce can of garbanzo beans, rinsed and drained
- 1 cup pitted black olives, such as kalamata
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 3/4 teaspoon chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt
Preparation
Baking Directions:
In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary and salt.
Blend until smooth.
Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
